sealing up WSM


 
nope, i personally think that the door on the wsm could be upgraded to the cajun bandit door, i never did it to any of mine yet though...
 
Joe,
Do you have a link for those pictures ? Would very much like to see that.


Grant,
Harry's competition 18.5" WSMs do have CB doors on them.
 
Adam,

I do agree with your statement. Just interested in the pictures Joe mentioned.

This year, I've seen Harry's WSM(s), including his newest mini, at 8 contests. And a couple of times last year, including during the class. Never have I seen him use tape on the WSM(s).
 
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Joe,

Thanks for the link. Those are indeed Harry's. Of course, this was before he went to a single WSM and updated to CB doors.
 
Just put a Cajun Bandit door on my WSMs. Just wish I hadn't waited so long. What a difference they make. No leakage at all.
 
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Joe --- don't put too much weight into having the door 100% sealed. A little leakage ain't gunna hurt anything. I'm sure it also leaks around the lid. For that matter, the top vent is wide open so it's not like it's a sealed unit to begin with. If you're trying to shut it down and snuff the coals, and it won't, that's a different story.

Look at this pic from Weber. Does yours look like this?

922595_10151479584938422_1961222090_o.jpg
 
Mine doesn't look that bad. I do have leakage around the lid. The problem I'm having is holding temp. My temp fluctuates a good bit. I got a BBQ Guru DigiQ DX2 so maybe that will help.
 
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